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Red Curry Rice and Lentil Stew

Red curry…what, oh what would we do without you? Or green curry, or yellow curry. Any curry, really. Thank you for being a thing. I love red curry anything, so when I needed to use up a head of cauliflower and some carrots today, this delicious Red Curry Rice and Lentil Stew was born.

This was inspired by Isa Chandra’s Thai Red Curry Chili from one of my all-time favourite vegan cookbooks, Isa Does It. I probably use Isa’s cookbooks more than any other in my kitchen. Her recipes are practical, reliable, simple, healthy, creative and I go back to them over and over. And if you don’t own a copy of Veganomicon, you’re missing out. Best vegan cookbook ever.

Anyways, in Isa Does It she makes a Thai Red Curry Chili with kidney beans, chili powder and the whole chili chi-bang. It works. So I thought I would try my own take on the red curry paste + tomato flavours and I think it worked out pretty great, if you ask me!

This is one of those super easy recipes that can all be thrown in one pot and is ready to go less than 30 minutes later. My favourite. We might as well get our curry fix during these last chilly days before sweet, sweet summer arrives and we’re all craving big, fresh salads. For now, curry on, friends.

Red Curry Rice and Lentil Stew

This hearty, flavourful stew is ready in less than 30 minutes and features cauliflower and carrot married with red curry, rice and lentils.

Author:Deryn Macey

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 minutes

Yield:4-6

Category:Stew, Entree

Cuisine:Vegan, Gluten-Free

Ingredients

1 onion, diced

4 cloves garlic, minced

1 tbsp fresh ginger, minced

3 tbsp of red curry paste

4 carrots, peeled and chopped

1 head of cauliflower, cut into florets

1 tbsp soy sauce or tamari

1/2 cup jasmine rice

1/2 cup uncooked red lentils

1 1/3 cup vegetable stock

1 (28 oz.) can diced tomatoes, with their juices

1 tsp brown sugar

salt and pepper, to taste

Instructions

In a large sauce pan, cook the garlic, onion and ginger over medium heat for 5 minutes, stirring.

Add the carrots, cauliflower and red curry paste. Stir and cook for a few more minutes.

Add the rest of the ingredients, stir, cover and lightly simmer for 20 minutes.

Remove the lid and let simmer for another 5-10 minutes until everything is cooked and most of the liquid is absorbed.

Note:If you’d like to keep this vegan, do be aware than some store-bought Red Curry Paste contains fish or oyster sauce. I use Thai Kitchen Red Curry Paste as it’s a vegan product. You can purchase it here.

i made this just now and ate it just now… YUM! full of many layers of spicy flavor… i love dishes like that! i tried a tiny bowl as written (no carrots but extra large cauliflower) and then i tried mixing in 2 Tbsp. coconut milk in a small dish with it to see how it changed. yum. love them both. think you could add chickpeas too for even more of a protein punch as well as being extra filling/staying power for athletes and the rest of us 🙂 thanks for this one!! its dynamite!!